Chefmag News
Jul
31
2012
Quenching the Thirst for New Products
Retailers were spoilt for choice at the AB7 / SAITEX joint trade exhibition held at Gallagher Convention Centre in mid-July, where the lion’s share of business opportunities and products on offer at the show were to be found in the FMCG sector.
Africa’s Big Seven (AB7) and the …
Jul
12
2012
The South African Chefs Association (SACA) has recently been awarded Professional Body Status by the South African Qualification Authority (SAQA); an exciting an important milestone, not only for SACA, but for the culinary industry of South Africa.
Promoting the art and science of cookery in South Africa since 1974, SACA has been widely recognised throughout …
Jul
10
2012
Lighting the Way
It is estimated that by 2014 electricity that would have cost you R250 in 2009 will cost R808 – R760 for the electricity and R48 for the carbon tax. While it is currently something that is focused on as a separate project, with electricity costs set to rise 220% by 2014 carbon reduction …
Jul
10
2012
The Origin of Delis
The past decade has seen the rise in popularity of the deli department within the South African supermarket store. But the delicatessen concept itself dates back to the 17th Century, and has since evolved into what we now know it to be. Retail Chef looks at some facts about the origin of delis.
More so than any other …
Jul
09
2012
Vegan Brownies
Serves 16
Ingredients
250g unbleached all-purpose flour
400g white sugar
65g unsweetened cocoa powder
3g baking powder
6g salt
235ml water
235ml vegetable oil
5ml vanilla extract
Method
1. Preheat the oven to 175°C.
2. In a large bowl, stir together the flour, …
Jul
09
2012
Cranberry Pecan Muffins
Serves 24
Ingredients
170g butter or margarine, softened
300g sugar
3 eggs
8ml vanilla extract
345g sour cream
375g all-purpose flour
7g baking powder
3g baking soda
2g ground nutmeg
2g salt
125g coarsely chopped fresh or frozen cranberries
80g …
Jul
09
2012
Grilled Lemongrass Marinated Lamb Cutlets
Serves 6
Ingredience
6 x Four bone racks of lamb, cut in half so out of each rack you get 2 cutlets
Lemongrass marinade:
2 cloves garlic, chopped
2 stems lemongrass, peeled, sliced into fine rounds
3cm piece fresh ginger, chopped
1 teaspoon sea salt
…
Jul
09
2012
Four way of Tomato, Burrata, Pine nuts Granola, Radicchio, Mango and Basil
Serves 2
Ingredience
1 english tomato
1 plum tomato
50g cherry tomato
50g vine tomato
12 basil leaves
1 ball burrata mozzarella
50g adicchio
100g mango
Method
1. Slice English tomato and plum tomato in …
Jul
09
2012
Smoorvis
Serves 6
Ingredience
500 g Smoked fish – boned, skinned & roughly flaked
2 Medium Onions – finely sliced
50g Butter
50ml Vegetable Oil
2 Potatoes – peeled and cut into small cubes
5ml Ginger – crushed
1 – 2 Red Chillies – finely sliced …
Jul
09
2012
Grilled Mediterranean Vegetable Lasagna
Serves 6
For the Vegetables
250g Red Peppers Seeded and cut into triangles
250g Green Peppers Seeded and cut into triangles
250g Yellow Peppers Seeded and cut into triangles
150g Aubergine Cut into triangles
25ml Balsamic Vinegar
250g Courgettes Cut into triangles
1 bunch …